Chicken Wings Recipe

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

gmarshall7

gmarshall7

10 Year 15 Year
Joined
Mar 9, 2008
Threads
48
Messages
522
Location
GA
Thought about doing up some wings tomorrow for some football watching.

Without really looking at any recipes, I thought about cooking them in the oven then putting the sauce to them or once before and once after.

Don't really want to fry them but if that's what it takes to make them edible....


What you got?
 
Here is how I make mine.

Throw the chicken in a ziplock bag and buttermilk the day before.
Next day roll them in flour (season the flour to your liken)
Fry them in oil.
While they are cooking start warming up a sauce pan, throw a bottle of franks red hot sauce in with some butter and tabasco. Again add cyan and whatever you want to give it more kick.
When the chicken is fried I put on a paper towel for sec to soak up some of the oil, then put in the sauce pan. Get them all covered then put a on a baking tray in the oven at very low heat (basically to keep them warm as your making them).

Havent tried just baking them.
 
gmarshall7 said:
Thought about doing up some wings tomorrow for some football watching.

Without really looking at any recipes, I thought about cooking them in the oven then putting the sauce to them or once before and once after.

Don't really want to fry them but if that's what it takes to make them edible....


What you got?
Click to expand...

That's pretty much what I do.

Cover the wings in some sort of paprika/pepper/whatever else I have handy rub.

Toss them on the gril (or oven) until done, turning occasionally

In a pot on a burner, melt a stick of butter, and dump in a pile of tabasco.

Once melted, dip the wings in the sauce.






That's the wob easy peasy delicious enough hot wing recipe.
 
Last edited:
Breading is for fajeets, only good when tiny orange shorts are involved.

Thaw your wings the day before, pat dry. You must fry them, baking or grilling leaves the skin all soggy.

Lightly salt/pepper the wings then deep fry in veggie oil, toss on a plate/dish lined with paper towel to catch extra grease.

"Cruisified's Man Sauce"
(in a blender)
8 oz Red pepper sauce (Franks or random mesican bottle)
Can'o'jalapenos
about 6 oz's of honey
1 med raw white onion (quartered)
12 oz of beer, drink half.
2 oz whiskey
1 raw white onion
(add 2 cloves garlic or roasted red peppers if you like that kinda s***)

puree and pour in saucepan, bring to simmer for about 30 min while frying your wingies. Last 5 min throw in tp of cornstarch deluted in 1 oz of water for thickening.

These should shine your pole.
 
I dump some flour, salt, pepper, pepper seeds, in a plastic grocery store bag. Toss a few wings in at a time, shake the bag. Tap off the excess flour. Put the winds in a baking dish that was oiled (i just dump oil in and wipe it out with a paper towel). leave some space between the wings. Put them in the oven at 400 for 20 minutes, flip them then another 20 minutes. They are done when the meat looks like its falling off/brown

in a frying pan dump a bunch of Texas Pete and a half a stick of butter. Put the wings in that and slop them around.. eat.
 
Cruisified said:
Breading is for fajeets, only good when tiny orange shorts are involved.

Thaw your wings the day before, pat dry. You must fry them, baking or grilling leaves the skin all soggy.

Lightly salt/pepper the wings then deep fry in veggie oil, toss on a plate/dish lined with paper towel to catch extra grease.

"Cruisified's Man Sauce"
(in a blender)
8 oz Red pepper sauce (Franks or random mesican bottle)
Can'o'jalapenos
about 6 oz's of honey
1 med raw white onion (quartered)
12 oz of beer, drink half.
2 oz whiskey
1 raw white onion
(add 2 cloves garlic or roasted red peppers if you like that kinda s***)

puree and pour in saucepan, bring to simmer for about 30 min while frying your wingies. Last 5 min throw in tp of cornstarch deluted in 1 oz of water for thickening.

These should shine your pole.
Click to expand...




:confused:


Is you crazy?
 
We've always done them like this:

Pat dry, fry in hot oil, drain.

While they're frying, make sauce out of butter, Franks, and tabasco as mentioned above. Throw wings in sauce......then put wings on gas BBQ on med-high. That 'finishes' the wings by drying out the sauce mix, yet leaving the flav. Use the rest of the sauce for dipping as desired. :popcorn:
 
bigndn said:
We've always done them like this:

Pat dry, fry in hot oil, drain.

While they're frying, make sauce out of butter, Franks, and tabasco as mentioned above. Throw wings in sauce......then put wings on gas BBQ on med-high. That 'finishes' the wings by drying out the sauce mix, yet leaving the flav. Use the rest of the sauce for dipping as desired. :popcorn:
Click to expand...

You have my attention.
 
Bull****!
Cruisified said:
Breading is for fajeets, only good when tiny orange shorts are involved.

Thaw your wings the day before, pat dry. You must fry them, baking or grilling leaves the skin all soggy.

Lightly salt/pepper the wings then deep fry in veggie oil, toss on a plate/dish lined with paper towel to catch extra grease.

"Cruisified's Man Sauce"
(in a blender)
8 oz Red pepper sauce (Franks or random mesican bottle)
Can'o'jalapenos
about 6 oz's of honey
1 med raw white onion (quartered)
12 oz of beer, drink half.
2 oz whiskey
1 raw white onion
(add 2 cloves garlic or roasted red peppers if you like that kinda s***)

puree and pour in saucepan, bring to simmer for about 30 min while frying your wingies. Last 5 min throw in tp of cornstarch deluted in 1 oz of water for thickening.

These should shine your pole.
Click to expand...

Yes he is!

wob said:
:confused:


Is you crazy?
Click to expand...

I thaw them out to room temp, pat dry, put a little bit of rub on them...

Then Grill them for ~ 25-30 minutes on med.low turning every 5 minutes or so..

The last 10 minutes I turn the heat down to low, and cover the wings in Frank's Original Hot wing sauce..

once you take them off you can put more sauce on or eat them as is.. Franks kicks ass!

I have NEVER had soggy wings from grilling.. and everybody loves them
 
Never big on chicken, but my BIL gave me a recipe he said he learned in a restaurant he worked at. Similar to Beauforts recipe, said it got rid of "the snap" which I believe is the slimy uncooked consistency sometimes has (and why I'm picky about chicken)...

Puts wings and stuff in plastic bag & tenderize with a kitchen mallet.

Salt & pepper them.

Preheat oven (he's doing them like Beauf, at 400, my oven must be off, I've had to bring that down to 350)

Place on baking sheet, in oven, 40-50 minutes, turn them over half way thru.. Turn on the broiler for the last 5 minutes.

Put BBQ sauce(s), hotsauce, etc of your choice in skillet/fry pan and set to med heat on the stovetop.

Put Parmesan cheese in a small bowl, roll the now baked chicken parts in the Parmesan so they are covered, and then into the fry pan. (Parmesan helps the sauce stick)... Heat and turn till the sauce looks good and cooked on..

Eat.

FWIW, I've done it more since this summer than I've cooked chicken in the last decade...
 
Last edited:
Jomama said:
Never big on chicken, but my BIL gave me a recipe he said he learned in a restaurant he worked at. Similar to Beauforts recipe, said it got rid of "the snap" which I believe is the slimy uncooked consistency sometimes has (and why I'm picky about chicken)...


Puts wings and stuff in plastic bag & tenderize with a kitchen mallet.

Salt & pepper them.

Preheat oven (he's doing them like Beauf, at 400, my oven must be off, I've had to bring that down to 350)

Place on baking sheet, in oven, 40-50 minutes, turn them over half way thru.. Turn on the broiler for the last 5 minutes.

Put BBQ sauce(s), hotsauce, etc of your choice in skillet/fry pan and set to med heat on the stovetop.

Put parmisan cheese in a small bowl, roll the now baked chicken parts in the parmisan so they are covered, and then into the fry pan. (parmisan helps the sauce stick)... Heat and turn till the sauce looks good and cooked on..

Eat.
Click to expand...

Ok, I might try this. Then add bacon.
 
You must log in or register to reply here.

Share this page

Back
Top Bottom